Directions

1.In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm.

2. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool.

3. Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating.

4. Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set.
Yield: 4-1/2 dozen.

Reviews for Chocolate-Dipped Cookies

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"I could not get the dough to hold together to make the log, and when I baked them they became very flat. I'm not sure, maybe there is an ingredient missing."

MY REVIEW

scruff2012 User ID: 7051516133450

Reviewed Dec. 22, 2012

"These are indeed delicious, but whoever thinks you can make a single batch of these in 35 min (that's removing the excessive refrigeration time of 3 whopping hours) is fooling him/herself. It took probably about a half hour to make the dough (maybe a little longer), and then at least another 30-45 min to dip all of them in the candy afterward. All in all, anyone considering making these should be aware that, with cooling, baking, refrigeration, dipping, drying -- these will take at least a solid afternoon."

MY REVIEW

crayolabob User ID: 579828266876

Reviewed Dec. 9, 2011

"I do a lot of baking but my son is very picky. He tried a cookie and said "Mom, these are the best cookies you've ever made!" wow, that meant a lot coming from him. Left out the almonds for the kids and my daughter had to do the chocolate designs on the top (i don't have patience for stuff like that)."